cocina asiatica
Filipino cuisine
People 6
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Vote)
prep time
40 min
cooking time
20 min
total time
1 hr
prep time
40 min
cooking time
20 min
total time
1 hr
  • 5 eggs
  • 1 1/2 cups (375 ml) water
  • 2 tablespoons oil
  • 1/2 Cup (60 g) corn flour
  • 1/2 Cup (60 g) all-purpose flour
  • 1 tablespoon oil
  • 500 g of raw prawns, peeled and clean
  • 300 g of canned bamboo shoots, cut into thin sticks
  • 1 Cup (90 g) of bean sprouts
  • 1/2 Cup (80 g) peanuts, toasted and chopped thick
  • 1/2 lettuce, in julienne
  • 1 Cup (30 g) fresh coriander leaves
  1. Beat the eggs well, water and oil in a bowl. incorporate the two flours and add them until a smooth pasta is formed without lumps. Cover it and let it sit for a long time 20 minutes.
  2. Oil-join a small anti-stick frying pan, or a crepetera, and simmer it. Put 2 spoon of the dough, moving the pan so that it's covered all the bottom; if you've put too much mass, pour it back into the bowl. Let the crepe settle for 2 minutes. until it is slightly browned. Turn it around and brown the other side others 2 minutes; curd the rest of the pancakes. Go putting them in a lidded casserole so they don't cool down
For filling
  1. Heat the oil in a nonstick frying pan, throw out the prawns (cut in half along if they're too big) and skip them during 5 minutes over medium heat or until they turn bright pink. Have the other filling ingredients ready for use; put them on flat plates or on a tray.
  2. Put in each crepe some chopped lettuce, cilantro leaves, the prawns, the bamboo stems, soybean sprouts and peanuts; fold the edges up and roll up to wrap the mixture.
  • Variation: wrap the cooked filling in tender lettuce leaves instead of the pancakes.
Recipes easy to https://recetasdecocinafaciles.NET /

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